Grandmother’S Buttermilk Pound Cake

• 3 cups sifted all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1/4 teaspoon almond extract
• 1 cup buttermilk
• ALMOND GLAZE
• 1 1/2 cups sifted confectioners' sugar
• 2 -3 tablespoons milk
• 1/2 teaspoon almond extract

1. Sift together flour and baking soda.
2. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
3. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
4. Bake in 350u0b0F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
5. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
6. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
7. Country Fair Cookbook.

flour, baking soda, butter, sugar, eggs, vanilla, almond, buttermilk, sugar, milk, almond extract

Taken from www.food.com/recipe/grandmother-s-buttermilk-pound-cake-155678 (may not work)